Print This Recipe Written by Chacha on Aug 6th, 2017 in Butter, Cheese, Chicken broth, Garlic, Gluten-free flour blend, Green onions, Olive oil | No Comments


  • 4 large boneless chicken Breast, pounded lightly
  • ounces cream cheese, softened
  • 1 tablespoon freshly squeezed lemon juice
  • 3 green onions (green and white part), thinly sliced
  • 1 clove garlic, grated
  • ½ cup all-purpose flour or gluten-free flour blend, for dredging
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon salted butter
  • 1/3 cup chicken broth
  • Cooked white rice, for serving


Mix together softened cream cheese, chopped green onions, garlic and lemon juice. Set aside.

Season each chicken breast well with salt and pepper. Put 1/4 of the cheese mixture onto the center of each chicken breast. Starting at the long side, roll chicken breast up, keeping the cheese mixture in the center. Secure with a toothpick. Dredge the chicken in the flour.

Heat the butter and oil in a large skillet over medium-high heat. Carefully lower the chicken breasts into the pan seam side down and cook until lightly browned on both sides, about 2 minute on each side. Add broth and deglaze skillet, stirring and scraping up brown bits. Cover and simmer over low heat for 20 to 30 minutes or until tender.

Serve chicken over rice and spoon the pan sauce over the chicken.

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